Traditional Panettone
Ingredients
- 250 gWheat flour (sifted)
- 2 pcEgg (at room temperature)
- 80 gUnsalted butter (softened)
- 60 gWhite sugar
- 50 mlWhole milk (lukewarm)
- 12.5 gFresh baker's yeast (crumbled)
- 75 gRaisin (rehydrated)
- 50 gCandied orange peel (finely diced)
- 0.5 tbspHoney
- 0.5 pcVanilla bean (scraped)
- 0.5 pinchFleur de sel
- 125 gManitoba flour (sifted)
- 0.5 pcPanettone mold
Method
An intense yellow crumb that shreds like lace, dotted with candied peels and plump raisins. The scent of vanilla and butter fills the kitchen as soon as the oven opens.
- 1
In a bowl, dissolve the yeast in warm milk. Add 100g of wheat flour and a pinch of sugar. Mix until smooth. Let it double in size in a warm place, about 30 minutes.
- 2
Mix the remaining wheat flour, the Manitoba flour, sugar, salt, and honey. Incorporate the eggs and the starter. Knead vigorously until the dough is elastic and pulls away cleanly from the sides of the bowl.
- 3
Add the softened butter piece by piece. The dough must absorb all the fat and become shiny. Scrape the vanilla bean and add the seeds to the dough.
- 4
Incorporate the raisins and candied peels. Form a smooth ball and place it in the panettone mould. Let it rise until the top of the dough reaches the edge of the mould.
- 5
Make a cross on top with a blade. Bake at 170°C. The panettone is ready when the dome is deep brown and a probe comes out dry from the center.
Frequently asked questions
How do you get this dish right?
- Kneading is key: the dough should be able to stretch into a thin veil without breaking.
- Cool the panettone upside down using skewers to prevent the crumb from collapsing.
How long does this dish keep?
Store in an airtight bag or a clean cloth. It stays soft for a week. If it dries out, toast it with butter.
